My husband came home with a box of bananas the other day.
I don’t know why or how he ended up with a box of bananas. I don’t even ask anymore.
But I love when we have a ton of bananas because that’s the only time I can make banana bread. You ever lived with 4 guys? Food goes fast. Bananas disappear well before they’re ripe enough to use for baking.
So yesterday I made these Sour Cream Banana Nut Muffins and a loaf of paleo banana bread for the husband. Which he then covered in very much non-paleo cinnamon raisin peanut butter. But whatever.
I made these muffins while the kids were at school and most of them were gone by the time they went to bed.
They’re really yummy and really easy! The sour cream keeps them moist and the nuts (I used hazelnuts because I’m obsessed but you can use walnuts or pecans!) give them a nice crunch.
I highly recommend making them if your husband ever comes home with a giant box of bananas. Or, you know, you just have a couple super ripe bananas hanging out on your counter.
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- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1/2 cup canola oil
- 3 1/2 very ripe bananas mashed
- 2 tablespoons sour cream
- 1 teaspoon vanilla
- 2/3 cup chopped nuts
Preheat oven to 350F. Line 18 muffin cups with muffin papers.
Whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and eggs together until fluffy. Add in canola oil, bananas, sour cream, and vanilla and beat until thoroughly mixed. Beat in flour mixture until just combined. Fold in chopped nuts.
Fill each muffin cup about 3/4 full. Bake 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
Want more muffin recipes?